Ammini Ramachandran
Hometown:
Plano, Texas , United States
Biographical Info:
Ammini Ramachandran, a former financial analyst turned freelance food writer published her first book Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy in March 2007.The book has received several good reviews in various publications including The New York Times, San Francisco Examiner, The Art of Eating and Saveur. In January 2008 the book won the Cordon D'or Gold Ribbon International Cookbook award.
She has devoted over eight years to researching and writing about the ancient Indian Ocean spice trade and its influences on her home state Kerala's (India) culture and cuisine. Her web site www.peppertrail.com is a site devoted to Kerala's culture, traditions, history and cuisine.
Her writings were published in Flavor & Fortune, an award winning English language quarterly about the science and art of Chinese Cuisine and Sacred Waters, a book articles about water. She contributed to the Food History premer published by the International Association of Culinary professionals and the Encylopeia of Entertaining: From Ancient Rome tot he Super Bowl.
Links of interest:
Ammini Ramachandran's Recent Contributions
Afloat a Kettuvallm on Lake Vembanad
Ammini Ramachandran - ammini [228]
The sky was a magnificent blue and the Arabian Sea its reflection, except for the roll of white foam that splashed against the sands on the beach. Clear skies shimmered through palm leaf canopies as...
Destinations:
India
Topics:
Food |
Ecotourism
Fragrance of Munnar Hills
Ammini Ramachandran - ammini [228]
Munnar, a picturesque town with panoramic views of mist filled valleys, low flying clouds, and verdant tea and spice plantations is tucked into the Western Ghats mountain ranges in Kerala. It is breathtakingly beautiful...
Destinations:
India
Topics:
Travel
Congee: Asia's Comfort Food
Ammini Ramachandran - ammini [228]
Rice, the staple for more than half of the world's population, has truly shaped and defined the varied cuisines of Asia. Centuries-old traditions dictate its cultivation, harvesting and consumption.
